If you are searching for a delightful treat that effortlessly combines crispy, flaky pastry with a flavorful, savory filling, this Chicken Empanadas (Golden, Flaky Pastries) Recipe will absolutely steal your heart. These little pockets of joy are packed with tender chicken and aromatic spices wrapped in a buttery dough that bakes to a perfect golden crisp. They are versatile, comforting, and sure to please both family and guests alike — a perfect dish to share and savor any time of the year.
Ingredients You’ll Need
Every ingredient here plays an important role in making these empanadas truly special. While simple and straightforward, each element enhances flavor, texture, or that golden appearance that makes these pastries so irresistible.
- 2 cups cooked chicken, shredded: The heart of the filling, providing tender, protein-packed goodness.
- 1 small onion, finely chopped: Adds sweetness and depth when sautéed.
- 1 red bell pepper, finely chopped: Brings a subtle crunch and vibrant color.
- 2 cloves garlic, minced: Infuses the filling with aromatic warmth.
- 1 tsp ground cumin: Offers earthy, slightly nutty undertones.
- 1 tsp chili powder: Adds a gentle kick and smoky complexity.
- 1 tsp paprika: For a mild pepper flavor and beautiful reddish hue.
- Salt and black pepper to taste: Essential seasonings that bring all the flavors together.
- 2 tbsp chopped fresh cilantro (optional): Fresh herbaceous brightness to lighten up the filling.
- 1/2 cup shredded cheese (optional): Melty richness that perfectly complements the spices.
- 2 tbsp olive oil or vegetable oil: For sautéing and melding the flavors.
- 2 1/2 cups all-purpose flour: The base for our tender, flaky pastry dough.
- 1 tsp salt: Balances the dough’s flavor.
- 1 cup unsalted butter, cold and cubed: The secret to flaky, buttery layers in the crust.
- 1/4-1/2 cup cold water: Binds the dough just enough without making it tough.
- 1 egg, beaten (for egg wash): Gives the empanadas that gorgeous golden sheen when baked.
How to Make Chicken Empanadas (Golden, Flaky Pastries) Recipe
Step 1: Prepare the Filling
Start by sautéing finely chopped onion, red bell pepper, and minced garlic in olive or vegetable oil until they soften and release their sweet, fragrant aromas. Next, fold in the shredded cooked chicken, and sprinkle in the ground cumin, chili powder, paprika along with salt and black pepper. Stir everything together and cook over medium heat until the filling is heated through and perfectly spiced. If you like, finish the mixture with chopped fresh cilantro and shredded cheese for added freshness and creaminess. Let the filling cool down completely — this helps it hold its shape during assembly.
Step 2: Make the Dough
This is where magic happens! In a large bowl, whisk together all-purpose flour and salt. Incorporate cold cubed butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs — this chunky, buttery texture is what gives the empanadas their signature flakiness. Slowly add cold water, a bit at a time, stirring until the dough starts to come together. Don’t overwork it. Gently knead the dough just enough to form a ball, then wrap it in plastic and refrigerate for at least 30 minutes. This chilling time ensures a tender, easy-to-roll dough.
Step 3: Assemble the Empanadas
Roll the chilled dough out to about 1/8-inch thickness on a floured surface. Using a round cutter or a glass, cut out circles roughly 4 to 5 inches in diameter. Place a spoonful of the cooled chicken filling in the center of each circle, being careful not to overfill. Fold the dough over to form a half-moon shape and press the edges firmly to seal. To create a sturdy seal and a pretty pattern, press the edges with a fork. Arrange the empanadas on a baking sheet lined with parchment paper, spacing them just enough to allow some expansion during baking.
Step 4: Bake to Perfection
Brush each empanada with a beaten egg to give them that beautiful golden-brown finish once baked. Pop them into a preheated oven at 375°F (190°C) and bake for about 25 to 30 minutes, or until the pastries are crisp, flaky, and irresistibly golden. Let them cool for a few minutes after baking to allow the filling to set, and then they’re ready to enjoy!
How to Serve Chicken Empanadas (Golden, Flaky Pastries) Recipe
Garnishes
Simple garnishes can elevate these empanadas and add excitement to every bite. Sprinkle fresh chopped cilantro for a burst of herbal brightness, or offer a dollop of creamy sour cream on the side. A squeeze of lime juice right before serving cuts through the richness and brings a lovely zing that wakes up the palate.
Side Dishes
These Chicken Empanadas pair beautifully with classic dips like tangy salsa, guacamole, or even a smoky chipotle sauce. For a light, refreshing complement, serve alongside a crisp green salad with a citrus vinaigrette or a bowl of black bean salad with corn and avocado. These accompaniments offer balance and textual contrast, turning your meal into something truly memorable.
Creative Ways to Present
Thinking beyond the plate? Arrange these golden pastries on a rustic wooden board with small bowls of colorful dips and fresh lime wedges for a party-friendly spread. Or, stack them in a basket lined with parchment paper for an inviting picnic vibe. For a fun twist, serve alongside mini skewers of roasted vegetables or a chilled tomato gazpacho shot to impress your guests with a truly thoughtful presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover Chicken Empanadas (Golden, Flaky Pastries) Recipe in an airtight container and refrigerate. They will stay fresh for up to 3 days, making them perfect for an easy grab-and-go lunch or an afternoon snack.
Freezing
For longer storage, freeze unbaked empanadas on a parchment-lined tray until firm, then transfer to a freezer-safe bag or container. This way, you can bake fresh, hot empanadas whenever you want — just add a few extra minutes to your baking time. Baked empanadas also freeze well; reheat them directly from the freezer for a quick meal solution.
Reheating
To bring back that crisp, flaky texture, reheat leftover empanadas in a preheated oven at 350°F (175°C) for about 10 to 15 minutes. Avoid the microwave if possible, as it tends to make the pastry soggy. The oven method revives their golden crust and warms the filling evenly.
FAQs
Can I use store-bought rotisserie chicken for the filling?
Absolutely! Using rotisserie chicken is a fantastic shortcut that adds lots of flavor and saves time. Just shred it finely and proceed as usual with the seasoning and filling preparation.
Is it possible to make these empanadas gluten-free?
Yes, with a bit of tweaking! Substitute the all-purpose flour with a good quality gluten-free flour blend designed for baking and use chilled butter as in the original recipe. The texture might differ slightly but they will still be delicious.
Can I prepare the dough or filling in advance?
Definitely! The filling can be made up to two days ahead and stored in the fridge. The dough also benefits from chilling, so feel free to prepare it a day before assembling for easier rolling and shaping.
What can I serve with empanadas for a crowd?
Empanadas are a crowd-pleaser on their own, but pairing them with assorted dips like salsa, guacamole, or chimichurri and sides like a fresh salad or roasted veggies will round out the meal perfectly, keeping your guests happy and satisfied.
Can these empanadas be baked instead of fried?
This Chicken Empanadas (Golden, Flaky Pastries) Recipe is designed for baking, which creates a lighter, flakier crust and a healthier option compared to frying. Baking also helps keep the filling moist without any excess oil.
Final Thoughts
There’s something truly special about biting into a freshly baked empanada, with the perfect contrast of golden, flaky crust and rich, seasoned chicken filling inside. This Chicken Empanadas (Golden, Flaky Pastries) Recipe is one of those dishes that feels both comforting and exciting all at once — perfect for sharing with loved ones or celebrating a casual dinner. I can’t wait for you to try making these at home and watch them disappear from your table as quickly as they come out of the oven!
Print
Chicken Empanadas (Golden, Flaky Pastries) Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Description
These Chicken Empanadas are golden, flaky pastries filled with a savory mixture of shredded chicken, sautéed vegetables, and aromatic spices. Perfectly seasoned and baked to crisp perfection, they make a delicious snack or appetizer for any occasion.
Ingredients
Filling
- 2 cups cooked chicken, shredded
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp chopped fresh cilantro (optional)
- 1/2 cup shredded cheese (optional)
- 2 tbsp olive oil or vegetable oil
Dough
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 1/4–1/2 cup cold water
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: Heat 2 tablespoons of olive or vegetable oil in a skillet over medium heat. Sauté the finely chopped onion, red bell pepper, and minced garlic until they soften and become fragrant, about 5 minutes. Add the shredded cooked chicken along with ground cumin, chili powder, paprika, salt, and black pepper. Stir well to combine and cook until the mixture is heated through, approximately 3-4 minutes. Remove from heat, then stir in chopped fresh cilantro and shredded cheese if using. Set the filling aside to cool while you prepare the dough.
- Make the Dough: In a large mixing bowl, combine 2 1/2 cups all-purpose flour with 1 teaspoon salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs. Gradually add the cold water, starting with 1/4 cup and adding more as needed, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and knead gently to form a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill and firm up.
- Assemble the Empanadas: Remove the dough from the refrigerator and roll it out on a floured surface to about 1/8-inch thickness. Using a round cutter or a glass about 4-5 inches in diameter, cut circles from the dough. Place a spoonful of the cooled chicken filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Press the edges together firmly, then seal them by pressing with the tines of a fork. Arrange the assembled empanadas on a parchment-lined baking sheet.
- Apply Egg Wash and Bake: Brush the tops of each empanada generously with the beaten egg wash to achieve a glossy, golden finish. Preheat your oven to 375°F (190°C). Bake the empanadas for 25-30 minutes or until the pastry is golden brown and flaky. Remove from the oven and let them cool for a few minutes before serving. Enjoy with dipping sauces like salsa or guacamole.
Notes
- For a spicier filling, add chopped jalapeños or a pinch of cayenne pepper.
- Cheese is optional but adds a creamy texture and flavor.
- The dough can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month.
- Make sure the filling is cooled before assembling to prevent the dough from becoming soggy.
- Empanadas can be reheated in the oven at 350°F (175°C) for 10 minutes to crisp up.
- Use cold butter and water to ensure flaky pastry texture.
